Preparations

Heat the oil in a large pot over low heat. Add the onions and garlic and cook 5 minutes, stirring frequently. Add the celery, carrots, and potato and cook another 2 minutes. Add the zucchini, tomato paste, salt, and pepper and cook 1 minute. Raise the heat to high. Add the broth and bring the soup to a boil. Reduce the heat to low, add the beans and spinach, if using, and cook about 10 to 15 minutes, or until the vegetables are tender and the soup is flavorful. Serve hot; sprinkle with the cheese just before serving.

(Makes 6 to 8 servings)

Variations

You can add, or omit, any of the vegetables depending on what your family prefers.

Made the following modifications. One onion, 4 cloves garlic, and added one can of Basil, Garlic, oregano diced tomatoes at the end. Really wonderful, and I chop the veggies small enough, my husband and youngest will actually eat vegetables! :)

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